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双螺杆挤压处理科多小米-鹰嘴豆混合物：工艺参数优化、理化性质及功能特性

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties.

作者信息

Geetha R, Mishra H N, Srivastav P P

机构信息

Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 West Bengal India.

出版信息

J Food Sci Technol. 2014 Nov;51(11):3144-53. doi: 10.1007/s13197-012-0850-5. Epub 2012 Oct 3.

DOI:10.1007/s13197-012-0850-5
PMID:26396306
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4571246/
Abstract

Kodo millet-chickpea flour blend (70:30) was explored for development of directly expanded snack by twin-screw extrusion. Effect of process parameters like temperature (80-150 °C), screw speed (250-300 rpm) and feeder speed (15-30 rpm) on physical properties (expansion ratio, bulk density, hardness, crispiness) of extrudates were investigated and optimized using response surface methodology. Desirable crispy extrudates were obtained at higher screw speed 293 rpm, lower feeder speed 19 rpm, and medium to high temperature of 123 °C. Effect of extreme and intermediate process conditions on functional, proximate quality and colour of the extrudates were also evaluated.

摘要

研究了用双螺杆挤压法开发直接膨化零食的科多小米-鹰嘴豆粉混合物（70:30）。采用响应面法研究并优化了温度（80-150°C）、螺杆转速（250-300转/分钟）和喂料速度（15-30转/分钟）等工艺参数对挤出物物理性质（膨胀率、堆积密度、硬度、脆度）的影响。在较高的螺杆转速293转/分钟、较低的喂料速度19转/分钟以及123°C的中高温条件下，获得了理想的酥脆挤出物。还评估了极端和中间工艺条件对挤出物功能、近似品质和颜色的影响。